I received such a treasure from my fiddling friend Becca's sister and mom - fresh artisan ricotta made from their own dairy goats. I can't describe the delicious and distinctive taste, lightyears away from the taste of any store-bought ricotta. To prevent me from eating the whole container just plain, I decided to make into a delicate herbal spread. A visit to my organic gardens provided chives, thyme, lemon balm, Italian parsley, and fennel fronds… a combination I thought would taste good without overpowering the cheese. I chopped the herbs in my hand blender, then mixed them into the ricotta with a bit of cracked black pepper. The cheese was crumbly in texture, so I felt the need to add something to make it more spreadable. I had some plain organic Greek yogurt, and a few spoonfuls were all that was needed. A lovely chive blossom finished it off, and I served it with raw peapods just picked from my garden. Try this yourself if you are fortunate enough to find a source for artisan cheese, or use some gourmet goat cheese from the market.
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